Baked gnocchi with broccoli and gorgonzola

10. October 2016

A few years ago, I had a tasting menu in one of the luxurious Italian restaurants. The local chef was based on simplicity and quality raw materials. That's what I absolutely identify with him. I think that good food can be really simple and composed only of a few ingredients. However, it is essential that the ingredients are fresh and full of flavor. You know it. Tomatoes are a typical example and the dishes prepared from them can vary in diametrically depending on their taste and quality.

At that time, he served me a lot of food for tasting, but just the broccoli with gnocchi and gorgonzola was really excited. It's actually absolutely simple but perfect food. Over time, I reworked the recipe. Broccoli should be crunchy, sweet and juicy. Gorgonzola's whole meal is deliciously savory and the mascarpone creates a delicious creamy sauce. You can also get a gorgonzola dolce in the store now mascarpone interlaced. This is my favorite cheese and you can use it in the recipe instead of the combination of gorgonzola and mascarpone.
In today's hurried time a really good quick recipe and an inspiration to cook every day, because it is about to be solved. So I hope it will benefit you too.)

35 minut - 2 porce

Postup

Bring boiled salted water to a boiling pot and heat the oven to 220 ° C. Also prepare the middle frypot and gently wipe it with oil. Split the Broccoli into individual rosettes.

Once the water starts to squeeze, throw the glands into it. After a while they are washed out and then take them out with a perforated ladle and move them into the prepared baking pan. Now put broccoli in the boiling water, but only for 1-2 minutes. Make it to the nokes.

Put all gorgonzol and mascarpone into a larger bowl and use a fork to lightly combine them. Finally, place the mixture evenly on broccoli with gnocchi and put it in the oven for only 10 minutes. The cheese is so easily released and connected with the remaining ingredients. And you can serve. Sometimes on the hill I really grind a bit of lemon peel if I use the gnocchi bought. The bark is pleasantly refined and refreshes the taste. If I prepare home gnocchi, I always give a bit of nutmeg to the dough and just lemon peel.